Ingredients
Scale
- 6 tomatillos, husked, rinsed, dried and coarsely chopped
- 3/4 cup cubed ripe avocado
- 2 (around 2 to 3-inches long) roasted jalapeño or serrano peppers, seeded and halved – see Notes below
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon granulated sugar
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
- In a food processor, combine tomatillos, avocado, roasted peppers, lime juice and sugar. Process until very smooth.
- Season to taste with salt and pepper.
- Cover and chill until ready to serve. Bring to room temperature before serving.
Notes
To roast peppers: on a foil-lined baking sheet, arrange raw pepper halves, skin sides up. Broil, 5- to 6-inches from heating element, until skin is charred black. Remove from oven and place in a zip top bag until cooled. Peel and discard skin (don’t rinse!); coarsely chop.
Substitute for jalapeño peppers: use roasted green chiles. I usually use a chile that’s around 3 inches long. Add more to taste.
Tip: if the sauce is too tart for your taste, instead of adding more sugar, first try adding more salt, a small amount at a time.
- Category: sauces, salsas
- Method: blending
- Cuisine: Southwestern, Mexican